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RICE

2 tablespoons vegetable oil

1 1/2 cups long grain white rice

1/3 cup minced onion

1/3 cup minced bell pepper

1 14 1/2-oz. can chicken or vegetable broth

1/4 cup tomato sauce stirred into 1 1/2 cups water

Pour oil into large skillet. Add onion, bell pepper, and rice, and saute over medium heat until rice is lightly toasted. Add broth and tomato sauce water. Bring to a boil. Cover. Reduce heat to low. Simmer for 20-25 minutes or until liquid has been absorbed. Do not stir while simmering or rice will be mushy. Remove from heat and let sit for five minutes. Carefully fluff with a fork.

BEANS

1 16-oz. bag dried pinto beans

1 large onion, chopped

4 cloves garlic, minced

2 14 1/2-oz. cans chicken or vegetable broth

2 14 1/2-oz. soup cans water salt and pepper to taste

Follow directions on the back of the bag for cleaning and soaking beans. Drain water. Combine beans, onion, garlic, broth, and water in large pot. Bring to a boil. Reduce heat to low and simmer for 2 1/2-3 hours, stirring often, until beans are plump and soft.

Serve rice and beans in a bowl, side-by-side, with additions such as sour cream, salsa, grated cheese, and avocado slices. Or roll everything into a flour tortilla for a delicious burrito!